Ingredients

• 5 x Medium waxy potatoes - Yukon Gold work well

• Olive oil

• 1 x Tin best quality tuna in olive oil, drained

• 1 x Red onion, sliced

• 2 x Tablespoons capers - rinsed and chopped

• 1 x Tablespoon tomato paste

• 1 x Tin Italian diced tomatoes

• 1 x Cup peas - frozen work well

• 2 x Hard boiled eggs - halved

• 2 x Tablespoons lemon juice

• 1/2 x Cup of fresh parsley, chopped

• Sea salt and black pepper, to taste or special diet

Preparation

Step 1- Potatoes. Cut the potatoes into roughly 3 - 4cm portions and place in a steamer. When easily pierced with a fork but not breaking up remove and set aside

Step 2 - In a medium hot pan with a little olive oil add the onions and cook down until caramelised

Step 3 - Add the tomato paste and blend with the onions

Step 4 - Add the tuna and stir into the onions

Step 5 - Add the tomatoes, capers and peas and stir

Step 6 - Add the lemon juice

Step 7 - Place the halved eggs either side of the serving plate